Chocolate Mug Cake

Gluten free

Yes, it’s not a typo, this is a cake made in a mug…the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

Ingredients
1 Large Coffee Mug
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk or soy milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence

Method
Add dry ingredients to mug and mix well. Add egg, mix thouroughly. Add milk and oil, mix again. Add chocloate chips and vanilla, mix. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!This may serve 2 as a dessert depending on your appetite.

Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

Recipe from Gluten Free Living

Orange Tea Muffins

~Ana Wolf

2 cups sugar, divided

½ cup fresh orange juice

½ cup butter, softened

¾ cup sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange peel

½ cup chopped nuts

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, and nuts. The batter will be stiff. Spoon batter into greased miniature muffin pan(s), filling each cup completely full. Bake at 375˚ for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.

Carrot Pie

My sisters and I first tried this Carrot Pie when we lived in Vermont and my family really liked it.  Because we have lots of carrots in our garden this year, I decided to try the recipe again.... it tasted just as good as we had remembered...like a pumpkin or squash pie.  Enjoy and happy baking!     ~ Ana Wolf

Carrot Pie

2 1/2 cups sliced carrots (about 1 pound), cooked and drained

1/2 cup sugar

1 egg

1 teaspoon salt

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon mace (the original recipe called for 1/2 teaspoon nutmeg instead)

1 3/4 cups milk

Unbaked 9-inch pie shell

Whipped topping for garnish (optional)

Beat together all ingredients except pie shell and topping until well blended and smooth.  (Mixer, food processor or blender can be used.)   Pour into pie shell.  Bake in preheated 450 degree oven for 10 minutes.  Reduce temperature to 300 degrees. Bake 50 minutes or until filling is firm (this usually takes longer than 50 minutes for me).  Cool on rack.  Garnish with topping; sprinkle with nutmeg (or mace).   Makes 8 servings

Rhubarb and Spice Shortcake

If, like me, you have rhubarb going to waste in the corner of your garden, this is a tasty way to make use of it.

1/2 cup butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1 egg
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
450 g (1 lb) chopped rhubarb
custard powder
icing sugar


Cream butter and sugar then add spices. Add egg and 1 tbsp flour to prevent curdling. Next add sifted flour, baking powder and salt. Resulting dough is soft – harden in fridge for 10-15 minutes.
Toss rhubarb in custard powder. Roll out dough and place rhubarb on one half. Cover with other half. Bake at 190°C or 375°F for 1/2 - 3/4 hour.
Sprinkle with icing sugar.

Notes: I found 1 lb of rhubarb made too much filling to fit in the dough.
If you have another shortcake recipe which you like, just add the spices and fill with the custard coated rhubarb.
The shortcake only lasts for a couple of days as the rhubarb is very moist.

Bircher Muesli

Serves 4 or 5

2 cups jumbo rolled oats (those are the big, flat rolled oats not the quick cook ones)
¼ cup sunflower seeds
¼ cup almonds (you could also use flaked almonds or other nuts instead)
½ cup raisins
¼ cup buckwheat

Soak overnight in enough water or apple juice to just cover the ingredients.

The next morning grind some almonds, linseed and sesame seeds or sunflower seeds in your spice grinder. Sprinkle a couple of teaspoons over your muesli.
If you have dehydrated some sprouted buckwheat sprinkle that too.
Drizzle a little honey over the whole lot and add some cream or rice milk or whatever you have on your cereal.
Grated apple or other fresh fruit is very nice mixed with it too.
Yum!

Apple Crisp/Crunch

Ingredients:

5-6 c. Jonathan Apples (one apple usually equals about a cup)

1 c. White sugar

2 tbs. Flour

1/2 c. Brown sugar

1/2 c. oatmeal

1/2 c. Flour (yes, you use it twice.)

1/2 c. butter (oleo)

1/2 tsp.cinnamon

Directions:

Peel apples and slice. Mix sugar and 2 tablespoons flour (the first mentioned). Place in buttered 8 x 8-inch pan or glass baking dish. Mix brown sugar, other flour, butter, oatmeal, and cinnamon until crumbly. Press over apples and bake 30 to 40 minutes at 350 degrees.

Sorry I didn't take a pic of the finished product. :) You'll have to make it to see it! It tastes about like apple pie!

Cherry's Dahl

If you make this thinner, it makes a hearty soup. You could use any type of lentil, but the red ones cook quickest, and make the mushiest dahl. I like to put a spoon of yogurt on every plate with it.

1 onion
2-6 cloves garlic
1tsp each curry powder
garam masala
cinnamon
2tbs brown sugar
bayleaf
vegetables such as capsicum, peas, chopped carrot, eggplant...whatever you have.
red lentils (I don't know how much you eat, but the lentils swell up to about 3x the original quantity)
1 can coconut cream
1 can chopped tomatoes

First, fill up the jug and start it boiling.
Chop your onion, and fry it in the bottom of a large saucepan. While it is cooking, finely chop your garlic and other veg.
When the onion is transparent, add the garlic and spices, then the other vegetables and bayleaf.
Wait a few minutes, then stir in your lentils and canned coconut & tomatoes, with enough boiling water to cover everything about 3-4cm deep
Bring to the boil, then turn down and leave to simmer. You will have to stir it every 10 or so minutes, and may have to add more water. It will take about 20 minutes from when you add the water, or half an hour all up.
You will know it is done when the lentils have absorbed all the water and become mushy.

Serve by itself or with rice. If you don't like rice, you could peel and chop potatoes, and chuck them in to cook along with the lentils.

American Oatmeal Chocolate Chip Cookies

This might seem a strange recipe to come from a New Zealander; I have no idea if it is actually American. Whatever its origin, it is still a family favourite.

Ingredients:

200g butter 1 cup sugar
½ tsp salt 1 tsp vanilla
1 egg ½ tsp baking soda
¼ cup warm water 1 ½ cups flour
3 cups rolled oats ½ cup chocolate chips
½ cup raisins (optional)

Cream butter and sugar, salt and vanilla, add egg and beat until well creamed. Add baking soda dissolved in water. Add dry ingredients. Roll into balls and flatten slightly. Bake at 180°C (350°F) for 12 – 15 minutes.

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it simply scrumptious!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup Granulated Pure Cane Sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 1/2 cup milk
• 4 medium pears, peeled and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 3/4 cup Pure Cane Dark Brown Sugar
• 1/4 cup butter
• 3/4 cup boiling water
• Vanilla ice cream or whipped cream, optional

Directions:

In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.

In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° (180° C) for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

Wild Rice Soup

OK this is one of my favorite soups ever!! My mom has made it so much that she does not even look at the recipe anymore, and I think she plays around with the amount of each ingredients but this is what she started out with.



Ingredients:
3c cooked wild rice
2c cubed cooked chicken
1c cubed 1/2 inch thick cooked ham
1c sliced celery
1 quart of 1/2 and 1/2
2 cans of chicken broth
1 med. onion shopped
1/2 tsp salt 1/4 tsp pepper
to thicken soup:
1/4 cup of flour
3tblsp butter

Ok, so put the flour and butter to the side and combine everything else and let it simmer. After it gets good and hot combine the flour and melted butter, stir into soup until thicken. Enjoy!!

Zucchini Bread!

Okay girls --- we have got to keep posting recipes! I know I have failed to post in a while, but, we've got followers who want recipes! Let go!

Here's a delicious bread that I have made every day for a week! It makes two loaves, and we have devoured it fast! It is SO GOOD! Here is the recipe. I got it out of a church cookbook.

1 cup oil
1 cup brown sugar
1 cup white sugar or 2/3 cup honey
3 eggs
2 cups grated zucchini, raw and unpeeled (I have been using zucchini that we put in the food processor.)
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 cup chopped nuts (optional)

Blend oil, sugar and eggs. Add flour with soda, baking powder, salt, cinnamon and vanilla. Fold in zucchini and nuts. Mix well, but do not beat. Bake in 2 or 3 loaf pans at 325 degrees for 1 hour or until toothpick inserted in center come out clean. Freezes well.

Pizza cassarole!

This is SO GOOD!!!! You've got to try it! I got the recipe on Allrecipes.com. I have it set on seven servings, but to change the servings, click here.

INGREDIENTS
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Super easy salsa!

Hey Girls! This is my quick and easy salsa recipe. You can add jalapenos (and anything else that you like in salsa) if you want, but I don't, because, um, the first time I made salsa I used jalapenos and I made sure to wash my hands afterwards, well, I did not wash then good enough and I rubbed my face and it started BURNING!!!! All over!!!!! I basically had to stick my face in a cup of milk. Well, anyway, enjoy!

Ingredients:

• 3 tomatoes
• 1 bunch of cilantro
• 1 can of whole tomatoes
• 1 large white onion

Directions:

1. Chop up the tomatoes, cilantro, and the onion.
2. Put everything in the blender, and pulse until all mixed.

That was quick and easy, right?

Announcement :)

Hi Girlies!!! Thanks Amanda, for posting that recipe! It sounds really good!

Okay, this week of Healthy Breakfast recipes is over... Now you can post whatever you want! :P

Just a quick note, girls, if you don't keep up with the blog posts, or you are not sure if a recipe has already been posted, please check. It would really be appreciated, it will help keep the blog organized. :) Thanks!

Post away!

Cinnamon Oat pancakes

Hi girls! This is a great recipe that I found in a cooking magizine called "Food Everyday" (http://www.marthastewart.com/recipe/cinnamon-oat-pancakes?autonomy_kw=oat%20pancakes&rsc=header_1) I like that they are really tasty but they are 1/2 the fat and other "bad stuff". My whole family loved them! A great way to add a twist to them is by adding some frozen blueberries, rasins, or blackberries. Enjoy! ~ Amanda
Ingredients
Makes 20
2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet (I use butter instead of oil)
Directions
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Banana Bread (no milk)

It makes one large loaf or two small ones. We have doubled this recipe before and it works fine. It is SO good!!!

Ingredients:

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. soda
• 1 cup sugar
• 2 eggs
• 1 cup butter or oleo
• 1 cup (2-4) bananas, mashed (ripe if possible; we always use frozen and thawed)
• 3/4-1 cup chopped nuts (optional)

Directions:

1. Cream butter and sugar
2. add eggs and crushed bananas to creamed mixture, mix well
3. sift together flour, soda and salt
4. stir into banana mixture
5. stir in nuts
6. pour into greased and floured pan(s)
7. bake in 350' oven, large pan 1 hour, small loaves 30-45 minutes

By my great-grandma :) (It was in a private church cookbook)

Remember to post your healthy breakfast recipes this week, girls!!!

Announcement!

Hey girls!!! Thank you, Felicity, for participating last week. :) This week is Healthy Breakfast recipes! So post your favorite (healthy) breakfast recipes this week! I have to run, but I just wanted to tell y'all the plan.

If you have any ideas for future themed weeks, questions, or comments, please comment on a post. I check it frequently. :)

Simple Chocolate Drop Cookies

My Mom has found this exact recipe numerous places by many different people, so I am not sure who came up with it first. :p

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1/4 cup cocoa
• 1 stick (1/2 cup) oleo (butter)
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oatmeal
• nuts (optional)

Directions:

• Boil sugar, milk, cocoa, and oleo for one minute.
• Remove from fire and add peanut butter, vanilla, quick oatmeal, and nuts if you want.
• Drop by teaspoons on waxed paper.
• Let them get hard and then remove them from the waxed paper.

Remember to post your chocolate dessert recipes this week!!!! Have fun!!!!

Self - Saucing Chocolate Pudding

Ingredients
1 cup (150) self-raising flour
2 teaspoons cocoa
1/4 cup (65g) butter
1/2 cup (125) caster sugar*
1 egg, beaten
1/2 cup (60g) chopped walnuts (optional)
1/2 cup (125mL) milk

Sauce
1/2 cup (90g) brown sugar
1 tablespoon (10g) cocoa
1 1/4 cups (315mL) boiling water

Directions
Set oven at 175° C. Brush or spray ovenproof dish with oil.
Sift flour and cocoa.
Cream butter and caster sugar until light and creamy.
Add egg and walnuts, mixing well.
Stir in flour mixture and milk alternately. Pour into ovenproof dish

To make sauce
Combine brown sugar and cocoa. Sprinkle on top of mixture in dish ad pour boiling water gently over all this. (Warning - as soon as you put the boiling water on it starts to cook, so if you don't want to put it in the oven straight away leave this step off until you are ready.)
Bake at 175°C for 40-45 minutes.
May be dusted with icing sugar mixture and served with custard sauce or ice-cream

My family always makes a double batch for 14 of us plus visitors and there are always leftovers... if that gives you an idea of how much to make. :D Enjoy!

*we use normal sugar and it works fine!

This is from Cookery the Australian Way (7th edition) by Shirley Cameron and Suzanne Russell

Announcement

Hi Everyone! First I just want to tell y'all how proud I am of you for posting all these recipes. :) We have nearly forty already!

One of our new authors (Amanda) had a great idea. She thought that we should have themed times, like Mexican dishes for one week, English foods for two weeks, etc. Thanks, Amanda!

So, for the rest of this week and next week, we are going to have Chocolate Desserts week! I thought we should start with something fun. :D You can always post anything else, and you can post Chocolate dessert recipes anytime, but this is just for fun.

Just have in mind, that you need to say where you get your recipes from. For example: All Recipes.com or a cook book, please say where you got it and/or who wrote it.

Have fun y'all!

By the way, if anyone has any ideas for future themes please reply to this post. :D

Tararua Biscuits

These high energy biscuits are standard New Zealand tramping/hiking fare. They don't crumble easily and will last for weeks, as well as being simply scrumptious!

Ingredients:
250 g butter
250 g (1½ c) brown sugar
½ tin (200g) condensed milk
250 g (2 c) flour
190 g (2 c) rolled oats
2 tsp baking powder
45 g (½ c) coconut


Melt butter, sugar and condensed milk together in large pot. Add flour, rolled oats and baking powder. Divide in half. Spread each half onto a greased tray – spread with a knife into 30 X 30 cm square, keeping edges neat and straight. Repeat with the other half.

Cook at 150° C for 10-15 minutes till light to golden brown. Cut each tray into 25 biscuits – 5 X 5.
Gently loosen, move and leave on tray. To harden biscuits a little more, return to oven which has been turned off – leave for another 5-10 minutes.

Options: Add ½ c chopped nuts and/or ½ c currants.

Cinnamon Apple Bars

Ingredients
· 3-4 apples
· 2/3 cup margarine
· 1 cup brown sugar
· 2 eggs
· 1 cup flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 2 teaspoons cinnamon
· 1 teaspoon nutmeg
· 1/4 teaspoon ground cloves
· 1 cup rolled oats
· sliced almonds, to garnish (optional)

Directions
Pre-heat oven to 350 degrees F (180 C).
Peel and core apples; dice.
Cream margarine and sugar; add eggs and beat well.
Mix dry ingredients together in small bowl; then add to creamed mixture.
Stir in oats and apples; press into greased 9 by 14-inch pan; garnish with sliced almonds.
Bake for 25-30 minutes.

Cake Mix Oatmeal Cookies

By Hannah

Oven 350 F (180 C)

1 Box of cake mix (note: please don't use chocolate cake mix, I don't know what it is, but they taste like bricks if you use a chocolate mix)
1 Egg
1/3 cup of water
1/4 cup oil
1 cup of Oatmeal

Mix everything together and bake.

Easy Muffins

By Kimberley

Serves: 12
Preparation time: 15 minutes
Great for lunch boxes or morning/ afternoon tea.

Ingredients
1 3/4 cup self-raising flour
1/2 cup milk choc bits
1/2 cup white choc bits
1 1/4 cup milk
75g butter, melted
1 cup Milo
1 egg

Method
1. Combine sifted flour and choc bits in a bowl.
2. Combine milk, butte and Milo. Add to dry ingredients with lightly beaten egg, mix well.
3. Spoon mixture into deep lined muffin pans.
4. Bake 200 degree Celsius for 20-25 minutes.

For an extra surprise place a Caramello square or Rolo in the centre of muffin before baking. I've been using choc buttons instead of bits for mine. And also dark choc instead of milk choc to cut down some of the sweetness. You can alter the recipe slightly to your liking. Have fun!

Cherry Coffee Cake

This is a delicious desert! And you don't have to use cherries.....

Ingredients:

• 1 24oz can of any pie filling, such as: cherry or apple
• 2 containers of crescent rolls (the kind where you pop the container open)
• 1/4 cup powdered sugar
• 1 8oz pack of Cream Cheese
• 1/2 tsp flavoring (such as: vanilla extract, almond extract.)
• 1 egg

1. preheat oven to 350'
2. lay out the crescent rolls in your pizza platter, cake pan, or whatever you are using. And roll it out flat.
3. pour your pie filling on top, and spread it out, leave a little room on the sides.
4. mix together the Cream Cheese, egg, flavoring, and powdered sugar, and pour on top of the pie filling, spread it out.
5. if you have extra crescent rolls, then you can be creative with it!
6. bake for 20 minutes.

No-bake Cookies

By Allyssa

INGREDIENTS
1 stick (or 1/2 cup) of butter
6 Tbl. Cocoa (baking cocoa)
1/2 cup of Milk
2 cups Regular Sugar
1 cup crunchy peanut butter*
3 cups Oatmeal
1 Tbl. Vanilla

INSTRUCTIONS
Bring butter, sugar, cocoa and milk just to a rolling boil, Then take it off the heat and add Peanut butter, oatmeal, and vanilla. Mix well. Drop in spoonfuls on a wax paper sheet. Eat when firm and cool. ~ Enjoy!!!

* You can use creamy or crunchy peanut butter but it tends to be better with crunchy.

Chocolate Chip Cookies

By Grace Jasmine

2 Cups of flour
1/4 Cup of sugar
500 g butter
1/4 cup condensed milk
1/4 tsp baking powder
1/2 bag Nestle dark choc chips
1/2 bag Nestle white choc chips

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Melt the butter. Mix with the sugar. Sift in the flour and baking powder and pour in the condensed milk. Squish together with your hands until its a stiff dough that is malleable but holds its own shape. Add extra flour or butter/ condensed milk if necessary. If its way too dry, add an egg. Then add the choc chips. Knead it some more. Roll the dough into small balls. Place them on a tray and press them down with the back of a spoon, and pinch the edges back together to make them look nice. Bake in the oven for 13 minutes, or until golden brown.

Chicken Marinate

By Amy

3/4 cup of soy sauce
1/4 cup packed brown sugar
1/4 white or rice vinegar
2 Tablespoons ginger
1 small clove of garlic

Just mash it all together, and let the juices do their thing! If you increase the brown sugar by about 1/8 to 1/4 of a cup, it will be sweeter, and the meat will be nearly as tender as if you don't. Mostly, the vinegar will break down the toughness of most meats.

We use this for both chicken and beef, so it's very versatile! (In fact, I'm making a tri-tip roast tonight for my Great-Grandma's birthday party with this mix!)

Italian Wedding Cookies

by Chelsea McBay

Ingriedients:
1 1/2 cups butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground almonds
5 1/2 teaspoons vanilla extract
3 cups all-purpose flour

Directions:
Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. Yummy!!

The (not-so) Original Neiman-Marcus Cookie Recipe

By Cheri O'Kelley

Ingriedients:
2 cups butter
24 oz. chocolate chips
4 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 18 oz. Hershey bar, grated (Oh! The chocolate! )
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (optional)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar, and nuts (if you so choose). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (Farenheit). Notice: This makes 112 cookies, so, unless you have either a huge sweet tooth or a exceptionally large family, I would suggest halving the recipe!

Chocolate Chip Muffins

by Hannah Rachel

Ingriedients:
2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions:
-Preheat oven to 400°F.
-Grease twelve muffin cups.
-In a large bowl, stir together flour, sugars, baking powder, and salt.
-In another bowl, stir together milk, eggs, butter, and vanilla until blended.
-Add milk mixture and stir just to combine.
-Stir in chocolate chips and nuts.
-Spoon batter into prepared muffin cups.
-Now bake for 15-20 minutes
-Remove muffin tin to wire rack.
-Cool for 5 minutes.
-Remove from tins to finish cooling.

7-Up Pound Cake

By Allison Kate

Ingredients:
1/2 cup Crisco
2 sticks Margarine
3 cups sugar
5 eggs
3 cups flour
7 oz. 7-Up or Sprite
1 tablespoon almond extract

Instructions:
Preheat oven to 325 degrees. combine crisco, margarine, and sugar. add eggs, one at a time. add flour, 7-up and almond extract. put in a greased bundt pan and bake for one hour and fifteen minutes. ENJOY!!

Chocolate Eclair Dessert

By Kaci Jacobs

2 boxes French Vanilla pudding
3 1/2 C. milk 8-9 oz.
Cool Whip
1 box Graham Crackers

Mix first 3 ingredients. Butter bottom of pan & layer crackers & pudding, ending w/ crackers on top. Chill

Frosting
6 T. cocoa
2 T. oil
2 t. wh. corn syrup
2 t. vanilla
3 T. margarine (softened)
3 T. milk
1 1/2 C. powdered sugar

Mix together and spread on chilled dessert.

Tony's Tortellini Salad

by Mercy

Ingredients:
3 lbs cheese tortellini(Brand-celentano)tri-colored.
2 cans black olives, pitted-with juice
1 orange pepper-chopped
1 red pepper-chopped
1 yellow pepper-chopped
2-3 lbs. broccoli
1/2 cup chopped sun dried tomatoes
1 quart cherry or grape tomatoes
3 tbs lemon juice
1/4 cup light olive oil
1/4 cup "peccorino" romano cheese(you can use parmesan cheese if you like it better)
1/2 cup FRESH basil leaves-chopped
salt and pepper to taste

Directions:
1. First cut your broccoli so that there is only a LITTLE bit of stalk left. Put the broccoli in a strainer. Put the strainer in a pot of boiling water for 60 seconds. Put the now cooked broccoli in a large bowl.
2. After the broccoli is done, add the 3 lbs. of tortellini to the boiling water.
3. While tortellini is cooking chop the 3 peppers, basil leaves, and sun dried tomatoes.
4. Add the chopped vegetables, cherry or grape tomatoes, olives(with juice), and cooked tortellini to the bowl.
5. Mix in Romano cheese, oil, and lemon juice. Add Salt and Pepper to your taste. Eat warm or chill over night and enjoy cold.
6.This salad is so colorful and good! You can use any brand of tortellini that you like, and really any vegetables that you like. Enjoy!

Molasses Snaps

By Caroline H.

1 1/2 cups Shortening
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp each ground ginger & ground cloves

In mixer on medium speed, cream shortening until smooth. Add egg & molasses until smooth. (Turn mixer down to low.) In separate bowl, mix ALL dry ingredients, stir gently. Scoop dry ingredients into wet mixture, scraping bowl occasionally, until all is blended well. Roll into small balls, roll in white sugar, place on baking sheet. Bake at 375 degrees For 9 minutes or until tops are cracked. Place on wax paper to cool. Enjoy!!

Sweet Potato Casserole---By Sarah C.

Ingredients:
3 cups mashed sweet potato (fresh is best)
1 cup brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
Allspice

Instructions:
Combine the first six ingredients. Beat well until smooth. Pour into a 2 quart, greased casserole dish. Mix topping well (You may want to add a little milk to the topping if you find it too thick). Evenly pour on top. Add as much Allspice as you want, but don't over do it. Bake @ 350 for 30 to 40 minutes until hot and brown. (Temperatures may vary on the kind of oven you have).

Triple Treat Dessert

by Mercy

Prep Time: 15 minutes Cook Time: 20 minutes Ready In: 35 to 40 min. Servings: 15

Ingredients:
1 cup flour
1 cup graham crackers
1 stick margarine or butter
1/2 carton cool whip
1 cup powdered sugar
8oz. cream cheese
2 small boxes instant pudding (any flavor)
3 cups milk remaining cool whip Directions

Directions:
1. Preheat oven to 350.
2. Blend 1st three ingredients (flour, graham crackers, and butter)and spread in a 9x13 inch pan. Bake at 350 for 20 minutes. Let cool.
3. Beat together next three ingredients (1/2 carton cool whip, powdered sugar, and cream cheese) and spread over crust.
4. Mix pudding and milk. Spread over cream cheese mixture.
5. Spread remaining cool whip over pudding.
6. Chill until serving time.
7. ENJOY!!!!!

Crockpot BBQ

By Andie

Ingriedients:
1, 4lb roast (e.g.Chuck, Sirloin)
1/4 C sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C vinegar (red wine)
1-2 cloves garlic, minced
1/8 tsp pepper

Directions:
In large zip-top bag, mix everything but the meat. Add the roast to the bag and turn to coat meat. Seal bag tightly and refrigerate overnight, turning once or twice to marinate (If you need to, you can skip the marinating overnight, we usually forget). Place contents of bag in large crockpot. Cook on low for 7-8 hours. Shred and serve on buns if desired. Delish!

Snickerdoodles

by Amy R. K.

Ingriedients:
• 1/2 cup butter, softened
• 1 cup sugar • 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg • 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions:
Preheat oven to 375 degrees (F). In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until well combined and fluffy, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour with a wooden spoon. Cover with plastic wrap and chill for at least 1 hour (Overnight actually works best). Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool. Enjoy!!

The Ewe's 100% Whole wheat yeast rolls

By Andie

Dissolve 1T yeast into 1 C warm water. Let sit at least 5 minutes. When yeast bubbles, add 2T honey, 3/4 t salt and 1/2 stick melted butter. Stir well. Add to the yeast mixture 1 1/2 C whole wheat flour. Beat w/ electric mixer 2 minutes. Add up to 1 1/2 C additional flour--you want to add as little as possible: add it 1/2 C at a time. If the dough is too sticky, yet holds together in a ball, grease your hands and the dough rather than add flour. Doing it this way will help keep your bread from being too crumbly. Knead gently a few minutes--it doesn't take much. Let sit an hour. Punch down. Knead a few minutes. Shape into rolls (this amount of dough will make 16 rolls for me) and place on cookie sheet. When the rolls are on the sheet, turn on oven to 400 degrees. (I find that the preheat time is just about the right rising time for the rolls.) Once oven is preheated, bake the rolls about 12 minutes. Enjoy! These taste great w/ a slathering of honey butter or Lioness' cinnamon butter.

Cheese Ball

by Kyrene Denise

Ingriedients:
2 pkg. (8 oz) Cream Cheese
1pkg. (4oz.) Shredded Cheddar cheese
1/4 c. Mayo
1/4 c. Chopped black olives
1/4 c. Chopped onion

Directions:
Mix everything togeter and cool for 1 hour. Then shape into a ball.

Ranger Cookies

by Megan Langham

Ingriedients:
1 1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 c. rolled oats
1 c. flaked coconut
1 c. raisins
1 c. chocolate chips


Directions:
Beat butter 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in oats, coconut, raisins, and chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or till edges are golden. Cool on cookie sheet about 1 minute. Transfer to a wire rack; let cool. May these cookies lend cheer to your heart and strength to your limbs on whatever path you take!

Pizza Hotdish

by Amy R. K.

Ingriedients:
4 to 5 good-sized potatoes, peeled and sliced (like scalloped potatoes)
2 lbs hamburger
1 medium-sized onion, chopped
salt
garlic salt
1 can cheddar cheese condensed soup (I've only used Campbells, so I don't know if generic brands will work as well or not)
1 can of milk
1 jar (about 14 ounces) of pizza sauce
Mozzerella cheese (yum!)


Directions:
First, brown the hamburger meat with the onion, salt, and garlic salt. Be careful not to burn the onions! Take a 9x13x2 pan and layer the bottom with potatoes. Layer next the browned hamburger/onion mixture, after you've drained the grease off. (If you don't, this will be very runny. It's fixable, but you'll end up with stuff burnt to the pan, which makes cleanup a pain.) In a bowl, mix together the soup mix and milk. Spoon over the hamburger. Pour the pizza sauce over the top, cover with foil, and bake at 350F for 45 minutes. (About 180C) Remove the foil, and sprinkle the grated mozzerella cheese over the top. (the cheesier, the better!) Bake another 15 minutes.

Lemon bars w/ Lemon Glaze

by Kyrene Denise

Lemon Bars:
1 pkg. yellow cake mix
1 can lemon pie filling
2 eggs

Directions:
Beat the eggs into the cake mix. Then add the lemon filling and stir thoroughly. Pour into a 12x15" pan and bake at 350 for 35 to 40 minutes. It's kinda thick so try to spread it out evenly as best you can.

Lemon glaze:
2 Cups powdered sugar
2 Tbsp.of Lemon Juice

Directions:
Mix the powdered sugar and lemon juice together. If needed add hot water 1 tsp. at a time until somewhat runny. Then pour on top of the bars after they have cooled!

Blondies

From Meag Nicole

Ingriedients:
1 stick butter (melted)
2 eggs
1/4 cup brown sugar
1 yellow cake mix

Directions:
Melt butter. Mix cake mix, sugar, and eggs together. Add butter. Pour in cake pan and bake at 350 until light brown (about 24 minutes). Cool and cut with plastic knife. ENJOY!

Angel Biscuits

From Christine

Ingredients:
5 cups of flour
1 tsp salt
1/4 cup sugar
1 tsp soda
1 Tbsp baking powder
1 Tbsp yeast, dissolved in 2 Tbsp warm water
1 cup oil
2 cup milk

Directions:
Bake 375 for 10-15 minutes This is one of our favorite recipes for biscuits that I use to go with gravy. It makes about 25 though so it's great with large families.

Cherry Chocolate Biscotti

From Christine

Ingriedients:

2 sticks of butter

2 cups of sugar

4 eggs

2 tsp. vanilla

4 cups of flour

2 tsp. baking powder

1 1/2 cup mini chocolate chips

1 cup cherries (reconstitute dry cherries)

Directions:

Mix the soft butter in with the sugar and then put the eggs and vanilla in together. Next put the flour, and baking powder in together. Chop the cherries into small pieces and put it in with the chocolate chips. Divide into 4 balls and roll out like a log. Sprinkle sugar on the top. Bake 350 for 20-22 minutes or until toothpick comes out clean. Enjoy!

Gingerbread Cookies with Royal Icing

Gingerbread Cookies

The dough must be chilled for at least 3 hours and up to 2 days unless you are making one big cookie. The cookies can be prepared up to 1 week ahead, stored in an airtight container at room temperature (If they last that long). When the dough is rolled thin and placed on the lower oven rack, it will bake crisp and almost crackerlike. Yet, when rolled thick and placed on the top oven rack (we like thick best), the cookies turn out plump and moist. In either case, the cookies are not too sweet and not too spicy.

3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/8 teaspoon black pepper (opt.)

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1/2 cup packed light brown sugar

2/3 cup unsulfured molasses (can use some Blackstrap)

1 large egg

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using an electric mixer at high speed, beat the butter and vegetable shortening until well combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
To roll out the cookies, work with 1/2 a disk at a time, keeping the rest refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 5 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a work surface dusted in powder sugar and sprinkle the top of the dough with powder sugar. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to cookie sheets, placing the cookies at least 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, at 325F for 8 to 10 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Royal Icing

1 pound (4 1/2 cups) confectioners' sugar

2 tablespoons dried egg-white powder

6 tablespoons water

In a medium bowl, using an electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)

Magic Milk Shakes

This recipe is really cheap to make. We get it from:
http://hillbillyhousewife.com/magicmilkshakes.htm


1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare

2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.

Cool and Creamy Cheesecake

 This is extremely delicious, and it's also fairly easy to make. I had this for my birthday cake a couple of weeks ago. Something a bit different - a cheesecake for a birthday cake! :-)

Ingredients:

Crumb Crust:
90g melted butter
1 1/2 cups sweet biscuit crumbs
2 tablespoons cocoa

Filling:
1 1/2 tablespoons gelatine
1/3 cup cold water
500g Philadelphia brand cream cheese (softened at room temperature) [any brand of cream cheese will do. ;-) ~Elise]
3/4 cup castor sugar
1/2 cup lemon juice
3 teaspoons grated lemon rind
1/2 cup milk
1 1/2 cups semi-whipped cream
strawberries (optional)
whipped cream (optional)

Method:

Crumb Crust:
Combine melted butter, biscuit crumbs and cocoa. Press onto the bottom of a 23cm non-stick spring form pan. Chill.

Filling:
Soak gelatine in cold water, dissolve over hot water. Beat softened cream cheese until smooth, gradually add the sugar, lemon juice, lemon rind and milk. Add the dissolved gelatine and blend well. Fold in cream. Pour into prepared crumb crust. Chill until firm. Decorate with whipped cream and strawberries if desired. makes 8-10 servings.

~Any questions about ingredients, measurements, etc., please leave a comment and I'll do my best to help. 

Elise

Upside-down Pear and Gingerbread Pudding

This is easier to make than it looks. I'm warning you - the crunchy caramel topping is very moreish.

Ingredients

Topping:
50g butter
90g soft brown sugar
1 large can pear halves, well drained on kitchen paper
8 pecan halves

Pudding:
60g shortening
120g flour
scant 1/4 teaspoon of salt
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 egg
90g golden syrup
120g soft brown sugar
115ml milk, soured with 1 teaspoon lemon juice

clotted or whipped cream for serving


Method

Make the topping first. Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth. Pour into the base of a 20cm square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.

Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl. Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening. Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth. Pour on top of the pears.

Bake the gingerbread for 40-45 minutes, in an oven preheated to 180°C (350°F) on regular bake (not fan bake). Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate. Serve warm, or at room temperature, with clotted or whipped cream.

Serves 6-8

Sauseless Pizza

This is one of the best pizzas I have ever had! And it is made without sauce! You can make your own dough or you can buy the crescent roll dough and roll it out flat. Also, this is a pizza, so you can change it up however you want, it is very simple.

Ingredients:

dough

garlic

vegetable oil

cheese

Basil

Chicken

Note: I did not put the quantities because you can put on however much you like.

Steps:

1. Roll out your dough on a cookie sheet
2. cover it with the oil
3. throw on the garlic, basil, chicken, cheese, and whatever else you want on your pizza. :D
4. put it in the oven and watch it

I am sorry that I can not give you the degree at which to bake it, or the time; I watched someone else do it, and I forgot to look and see. :( Have fun!!!!!

White Chicken Chili by Andie

White Chicken Chili

1 LB White beans, rinsed
6 C Chicken broth
2 Cloves garlic, minced
1 Medium onion, chopped
1 LB Chicken
2 Cans (4.5oz) chopped green chilies
2 t Cumin
1 t Oregano
1/2 t Ground red pepper
1/8 t Ground cloves

Put beans and chicken broth in large pot. Cover. Bring to a boil. Reduse heat and simmer 1 hour. Saute onion and garlic until tender. Stir spices into the onions and garlic and cook 1 minute. Add to beans and cook until beans are tender (about 1 1/2 hours, add more broth or water as needed). Stir in chicken and chilies. Cook until chicken is cooked through.
We double this for 6 people. It is good with sour cream and cheese.

Cuppa Cuppa Cobbler by Andie

Cuppa Cuppa Cobbler

Top

Cuppa Milk
Cuppa Self-rising Flour
Cuppa Sugar
Sticka Butter

Filling

Quarta Anykinda Berry
Cuppa Sugar (if the berries are sour)

Mix filling ingredients in saucepan, bring to a boil. Using whisk, mix dry ingredients (Being flour and sugar). Melt butter. Pour milk and butter in with flour mixture (It will take a lot of stirring to mix). Pour berries in square pan, then topping. Bake at 400 for 20-30 minutes.

Yummy Bread Bowl Dip by Angie

Yummy Bread Bowl Dip

One circuler sourdough bread
1C. Mayo
1C. Sour Cream
One pkg. ranch dip powder

Cut the very top off the circle sourdough bread. Hollow out the inside of the bread bowl. Mix the Mayo, Sour Cream, and Ranch dip powder together. Put the mixed ingredients in the bread bowl, and eat it all together. (You can peel the bread off the sides, the part you hollowed out, and the top, and eat it with the dip.)

Special "K" Bars

From Susie R.

A no bake yummy treat thats easy to make!

1 cup of white sugar
1 cup of karo "light" corn syrup
1 cup creamy peanut butter
6 cups of Special "K"
Frosting:
1/2 bag of chocolate chips
1/2 bag of butterscotch chips

Bring the sugar and corn syrup to a boil then turn off heat.
Then add peanut butter, mix until smooth.
Pour over Special K and mix together in a baking dish.

For the frosting: in a microwave safe dish mix together chocolate and butterscotch chips and microwave for 1 min. at 70% power. (Or until the mixture is smooth, but don't burn it!)
Spread over bars. Your done! The great thing is you can play around with it a little and make it yours!

Chicken and Noodles Casserole

This is a delicious casserole that is so very easy to make! And it is so easy to personalize!

Ingredients:

• 1 16oz can Cream of Chicken soup
• 1 cup chicken
• 1 16oz bag of noodles, macaroni/shells/etc.
• Salt and Pepper to taste
• Crackers
• any veggies that you want!

1. cook the noodles
2. strain them and dump them into a casserole dish (13 by 9 in. glass pan)
3. then put the soup, chicken, salt, pepper, and any veggies you want in and mix
4. sprinkle crushed crackers on top
5. bake at 350 F for 30 min.

Hello!

Hi everyone! This blog is a place for me and other girls to post their favorite recipes. I hope you enjoy reading, and hopefully trying out these recipes! :D